Golden Beet Watermelon Carrot Juice

Summer is a great time to experiment with juice recipes. Produce is abundant and inexpensive. This time of year, I am far more adventurous with my juice creations. Today's juice creation celebrates one of my favorite summer fruits - the watermelon! As we all know the watermelon is one sweet fruit, so to tone it down I added a grapefruit. The result was as delicious as it was healthy. Here are the deets to create this yummy juice blend.

2 Cups Watermelon
1 Cup Carrots
1 Golden Beet
1 Grapefruit

Clean, Cut, Juice & Enjoy!

Asparagus Couscous and MahiMahi

Summer is in full swing, it's hot, too hot. I don't know about you, but when it's too hot, food is the last thing on my mind. But we've all got to eat, so I tend to chose lighter meals in the summer. There is plenty of fresh produce to go around, all you need now is a light protein and a quick and easy side. I'm a big fan of couscous, it's quick, easy and doesn't over heat the house during the summer thanks to its quick cooking time. Today's recipe is a simple Israeli Couscous with grilled MahiMahi.

The Deets
1 Box Israeli Couscous
8-10 Stalks of Asparagus
8-10 Mushrooms (I used baby portabellas)
1 Shallot
2 TBS Butter
2 Cups Chicken Broth
1/4 Cup Almonds finely chopped

The How To
Bring Chicken Broth to a Boil
Add Couscous and lower heat to medium-low
Cook approximately 15 minutes {until liquid is evaporated and texture is right}
Cut Asparagus and Mushrooms into bite size pieces
Finely Chop Shallot
In a small pan melt Butter over Medium
Add Shallot and cook until transparent
Add Asparagus and Mushrooms cook until glossy

Once Couscous is fully cooked pour it into pan with Asparagus, Mushrooms & Shallots
Mix Well and add Almonds

Add a lean protein - I made it with grilled MahiMahi

Plate, Pray & Enjoy